I've found the terms "aspic" and of course "drippings" and "gravy", but I don't think any of those quite describe what I'm asking about — for example, we just baked some meatballs and between each one ...

I recently made this truffle ravioli dish, it was an easy enough recipe, but I was confused about one thing: it calls for 'musk'. I didn't know what this was, my research only turned up musk melon, ...

More and more I see "natural" or "all natural" labels on the slightly-cheaper alternatives next to "organic" products, and I find it somewhat confusing. I know that (for example) tofu does not occur ...

I would like to know what the English name is for the Italian word fondo di carciofo as I was not able to find it on the Internet. Basically, carciofo means artichoke and fondo means the bottom part ...

I had an interesting discussion today during lunch on when a food can actually be 'declared' a delicacy. Is there someone saying "this is hereby to be put on the delicacy-list", or is this something ...

In many recipes I've come across the term "raw smoked gammon" (sometimes also "raw smoked ham"). English is not my primary language, so such terms are sometimes difficult. This site has an answer on ...

I'm looking for the names of "Rollfondant" and "Modellierfondant" in english.
I'm new to the métier but as far as I can tell, Rollfondant is used to cover a whole cake, while Modellierfondant is used ...

This question pertains to food preparation methods. There are a number of web sites that have a culinary glossary wherein cooking terminology is discussed at length. There is no single resource that ...

While reading a thread on cooking.SE an old question popped into my head: I am an Asian and had no problems with dishes with both meat and “fish”. But some of my elder German friends say that meat and ...

From the time I was very young and just beginning to cook, I always heard about blanching but never heard of parboiling. I learned how to blanch vegetables to prepare for freezing, removing skins from ...

I am familiar with a basic white sauce, or béchamel, and know how to make it. I recently came across a recipe (circa 1950's) that calls for 1 cup medium white sauce.
Is this the same as a béchamel? ...

I was sitting in a hotel bar sipping cocktails with friends last night, and as one of the less well-versed of us was casting an eye over the cocktail list, he idly asked "is vermouth a liqueur?".
"Of ...

I thought souffles would be baked, while mousses would be only whipped, but I've seen recipes for cooked mousses before. Is this just a case of using the wrong name for the wrong recipe or are there ...

Here in Okinawa where I'm currently travelling, there is a dish called "yushi tofu" (Japanese: ゆし豆腐).
So far I've only noticed it offered as a variety of Okinawa soba. (Okinawa soba is different to ...

I have a recipe for oat and honey bread and it mentions the word 'tack'. Please can you tell me
what this means? It says the following; "It should start coming together and getting more tack and less ...

It seems my questions at ELL hit a dead end, that's not learner's level English...\
Is there a name in English for the process of turning ingredients of a dish into liquid through boiling them long ...

I have had a theory for a long time that it is the blood in the deer which causes the gamey flavor. Hunters gut the deer soon after a kill, but they don't bleed it or chill it for hours or days. It ...

I was debating with someone today whether what we were eating was a cupcake or a muffin, but realized we didn't really know the difference. So what's the difference between a cupcake and a muffin in ...

Say you make several loaves of bread which look very similar. You can put oatmeal on the white whole wheat, sesame seeds on plain white, poppy seeds on gluten free and cross hatches on rye. Is there a ...

I have a Polish cookbook (translated to English) from the 1950's and most of their soup recipes contain a bunch of greens/veggies but it's not always clear if they are just to be used as flavor or as ...

I like hot dogs, but I'm always conscious that they are a means by which unspeakable bits of meat can be made appetising, even when they get a fancy name like bockwurst to cover the fact.
So I bought ...

I'm in the US, looking for bacon like they have in the UK and (possibly?) Canada. However, if I ask for Canadian Bacon, I receive what is basically a processed ham product that I find far less tasty. ...